124 Sentences With "toasted bread" | Random Sentence Generator

The textures dance together: crispy panko, butter-soft beef, gently toasted bread.

Add broth and some toasted bread, and they become a soothing soup.

A thick raft of toasted bread turns the small plate into something strapping.

Butter the toasted bread and place one slice one each of 2 plates.

Toasted bread is stuffed with various pasta dishes, like spaghetti and fettuccine Alfredo.

The mac and cheese is made with cheddar cheese and toasted bread crumbs.

The perfectly toasted bread combined with gooey cheddar cheese was verging on pornographic.

I order brie with apricot jam and toasted bread, and am one happy camper.

Some chunks were absolutely drenched in butter, some tasted just like plain toasted bread.

Shards of Parmesan, a few slices of soppressata, some toasted bread on the side?

Yucatán shrimp with limes and toasted bread is your answer, with an ice-flecked beer.

If you have any leftover, it would also taste amazing spread on some toasted bread.

And using toasted bread crumbs in place of Parmesan keeps the dairy quotient down, too.

On the one hand your husband is right: Double-toasted bread and butter is delicious.

Combine peaches, tomato, cucumber, red onion, basil, thyme and toasted bread cubes in a large bowl.

We dip the toasted bread into gooey warm feta, and don't need to say anything else.

Toss it with freshly cooked spaghetti, then shower it with grated pecorino and toasted bread crumbs.

In the morning after my workout, I eat egg whites, very little toasted bread, cheese, tomatoes.

And when you serve it with some freshly toasted bread, it'll be gone before the first touchdown.

Scatter the toasted bread chunks over the top of the eggs then transfer the skillet to the oven.

Divide the pasta among 4 bowls and top with toasted bread crumbs, more pecorino cheese, and small basil leaves.

Add a raft of toasted bread and a glass of nicely acidic Gambellara from northeastern Italy, and swoon away.

Around since 1976, this club is known for its $7 ribeyes, which are served with a baked potato and toasted bread.

There's no bowl or platter required, just toasted bread — which means less mess to worry about after all the fun's over.

A typical example features sliced cucumber, potato, onion, tomato and beetroot on toasted bread, served with a variety of spicy chutneys.

Six-inch, foot long, toasted bread or multi-grain, you can now order it all and pay for it through Facebook Messenger.

The small Japanese sandwich, layering toasted bread and buttery Wagyu beef, is irresistible, served at a few places but about to receive dedicated treatment.

A tasty starter, these clams are usually brought out alongside toasted bread where dripping lemon, parsley, and shellfish meat can be cleanly mopped up.

So, next time you have to justify splurging $20 on a piece of toasted bread, just remember: It could make your hair look hella good.

City Kitchen A Catalan favorite — toasted bread rubbed with garlic and topped with juicy, ripe tomatoes — is just the meal for those high summer days.

"Right, Di … it's the moment of truth," I said, buttering slightly toasted bread (white, of course) and smearing on just the right amount of Vegemite.

The company began with 250 employees and 21928 trucks that delivered four products: loaves of white bread in two sizes, rye bread and toasted bread.

At the fancier Salt & Barrel, a similar chowder is laced with leeks and the plate includes a split marrow bone and a slab of toasted bread.

Although it wasn't the best toaster oven, it served its purpose: It baked things, toasted bread, roasted chicken, and even baked a loaf of bread once.

She then begins to build the dish: the toasted bread gets a thick schmear of goat cheese mousse, on top of which goes the warm, herb-y vegetables.

From there, assembly worked as Henry Ford designed: lightly toasted bread, a heap of sliced meat, a drenching of gravy, alongside the mashed potatoes and some buttered peas.

He found a skillet in her kitchen and scrambled some eggs, then made a whole-ass sandwich: ham-egg-and-cheese with onions and mayo, on toasted bread.

Known for adding savory notes to classic sweets, Ms. Kincaid flavors her meringues with vegetable powders — dehydrated carrots and beets — and her egg custards with caraway and toasted bread.

This eventually morphed into a ham and cheese sculpture between two slices of toasted bread, which the video team mocked up in a digital model before they got to slicing.

The mushroom melt is a few simple steps: toasted bread, cheese sauce, a mixture of "salt and vinegar mushrooms" that's just as craveable as the chips of the same name.

Your supermarket or butcher should have chicken livers for a pretty affordable price, and spreading this pate on a good slice of toasted bread makes for a pretty good snack. 8.

However, a sample a la carte menu offers mains — like Pot Roast Cauliflower, Cinnamon, Bay Leaf & Toasted Bread Sauce — starting from £18, making a meal at The Clove Club more affordable.

Something savory and spreadable atop a better-than-average slice of toasted bread, with complimentary fixings that bring in either more textural elements or add some balancing acidity or spice. Voila!

Though the Sea Cliff man received his well-done burger with cheddar cheese, mayo, toasted bread, caramelized onions and an order of onion rings, he certainly didn't request a side of saliva.

When Noorzae visits the Afghan-run corner shops in Copenhagen, he always searches out quorooti, an Afghan dish he craves: it's a oniony, garlicy dish of dried salted yogurt mixed with toasted bread.

To make the meatballs, in a large bowl combine the chopped chard, beef, pork, toasted bread crumbs, milk, eggs, garlic, marjoram, salt, and pepper, and mix lightly with your hands until just combined.

Guests were greeted in Gould's brightly lit apartment — surrounded by art — with small bites of toasted bread topped with escarole, roasted grapes and fennel seeds as well as an artichoke and ricotta spread.

There's an abundance of shredded iceberg lettuce, and the toasted bread is only half-toasted — if you're going to make the grand (and appreciated) gesture of toasting, go all the way with it.

Brad Simpson Producer, "Crazy Rich Asians" First job: Friendly's Friendly's is a chain that specializes in ice cream and hamburgers served on toasted bread, and I worked there every day after school until closing.

When she makes it for me, we still call it the same thing, but she adds toasted bread crumbs with minced anchovy and grated lemon zest and chopped parsley for three extra elements of interest and complexity.

So instead, I smear the toasted bread with mustard, mix grated Cheddar with a little chopped red onion, green chiles and cilantro, and leave it all under the noisy, clacking broiler at the bottom of my oven.

It's not exactly an ordinary wiener looking up at us: This particular hot dog consists of lobster sausage—garnished with red pepper pesto, thin strips of onion, and beet dust—served between two pieces of crispy toasted bread.

In Japan, where it is also called Shibuya toast after the Tokyo district where the style began, a substantial portion of a loaf is hollowed out and filled with squares of toasted bread, ice cream, syrup and fruit.

"Overall, the process demonstrated that LIG can be burned into paper, cardboard, cloth, coal, potatoes, coconuts, toasted bread and other foods," wrote the researchers who hail from Rice University's Smalley-Curl Institute and Ben-Gurion University of the Negev.

YouTuber and professional laser cutter William Osman has been fielding unusual fan requests for quite some time, but his latest project takes the cake (or the toasted bread, rather, topped with a green olive) when it comes to viral video potential.

Week seven and he's using every ring on the hob to make fucking pasta and sauce, and in the end you give up on making noodles and just take a plate full of un-toasted bread up to your room.

Would-be homeowners, it was pointed out, would have to forgo 5,000 servings of "smashed avocado with crumbled feta on five-grain toasted bread"—48 years' worth of overpriced weekend breakfasts—simply to raise a 10% deposit on a typical house in Sydney.

As interpreted by Ms. Baker, mussels Provençal are not the usual mound of black shells in thin pink liquid with a few slices of baguette; the shells are gone, the mussels are good fat ones and their sauce is more concentrated, augmented with tomato paste and roasted cherry tomatoes and garnished with thick-crusted cubes of toasted bread.

Serve them on toasted bread, with some nice gravy in a sauceboat.

Seasonings may include salt and pepper. It may be served poured atop toasted bread or croutons.

He has a sandwich named in his honor at State College, Pennsylvania's Fraser Street Deli. The ingredients are Roast Beef, Provolone, and Onions all heated and served on toasted bread.

A reaction between asparagine and reducing sugars or other source of carbonyls produces acrylamide in food when heated to sufficient temperature. These products occur in baked goods such as French fries, potato chips, and toasted bread.

Cheese and marshmallows are also toasted by exposure to dry radiant heat. A toasted cheese sandwich features toasted cheese and toasted bread. Bagels, English muffins, Pop Tart pastries and crumpets are foods that can be toasted, too.

Bean dip can be prepared as a vegan and gluten-free dish. The dish is typically served with tortilla chips, and can also be served with crackers, crudités, breadsticks, pita bread and toasted bread such as baguette.

A toast sandwich is a sandwich made with two slices of bread in which the filling is a thin slice of toasted bread, which can be heavily buttered. An 1861 recipe says to add salt and pepper to taste.

It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence.

Siwa has a smoky flavour (originating from the toasted bread) and a typical sourness, bitterness and sweetness (pH between 4 and 5). Most of the coarser part of the brew, the atella, remains back and is used as cattle feed.

Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar. Pot- au-feu broth may also be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be pot- au-feu broth when water is added.

To its own account, the origins of the producer come from the persona having a trip from psilocybin usage to which the entity spontaneously formed. Many of Time Travelling Toaster's self-acclaimed attributes are based on fictional comic book superpowers such as telepathy, telekinesis, energy and sound manipulation; to which the producer claims is a process to its sound design. The producer is usually depicted with a piece(s) of toasted bread, or a toaster with toasted bread showing. Like fellow producer and musical artist Madlib's Quasimoto and Flying Lotus's Captain Murphy alter egos, the music is very story centric to the respective persona's world and experiences.

Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. The soup base is often topped slices of (toasted) bread (a "croute" or "crouton"). For the gratinéed version, the croute is topped with cheese and broiled or baked.

The Turkey Devonshire sandwich, sometimes simply called a Devonshire, originated in 1934 in Pittsburgh, Pennsylvania. It is typically served as a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce.Hoover, Bob (11 December 1991). Cookbook with a Pittsburgh flavor, Pittsburgh Post-GazetteMerriman, Woodene (21 September 2001).

Faked cockchafer soup, "mockchafer soup", with toasted bread and liver (Cockchafers were substituted by crabs.) Cockchafer soup is a European dish made from the cockchafer insect. It was a delicacy in Germany and France until the mid-1900s.Hyman, Vicki (May 29, 2013), "Insect bites: Cooking with cicadas, New Jersey's newest crop." NJ.com.

Fischer, pp. 608–12 They settled in what would come to be known generally as the "backcountry", on the frontier and in the highlands in the north and south. A typical breakfast could be toasted bread, cheese, and any leftover meat or vegetables from the previous dinner. In summer, people drank fresh milk.

Buridda's primary ingredients include seafood, fish broth, tomato, onion, and garlic. Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it. In contemporary times, toasted bread may be used. It may contain several types of fish, and additional seafoods may include eel, squid, clams, or mussels.

Chipped beef on toast (or creamed chipped beef on toast) is a dish comprising a white sauce and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce. Chipped beef is also often served on bagels, English muffins, biscuits, home fries, rice, mashed potato and in casserole.

His diet was ovo- lacto vegetarian and consisted of fruits, vegetables, raisins, toasted bread, distilled water, eggs, milk and potatoes. Twenty-five people were practicing the diet in 1811, including seven from Newton's own household and all reported good health. Newton's book inspired John Snow to adopt the diet. Unlike William Lambe, Newton was not a vegan.

Mince on toast is a food item that consists of cooked ground meat on a slice of toasted bread. The minced meat is typically seasoned with garlic, onions and worcestershire sauce. In 2017 American food website Eater described the dish as "quintessentially British". The variant of the typical recipe was reported as mince on bread fried in beef lard, and garnished with watercress.

The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States.You Know You're in Illinois When..., By Pam Henderson, Jan Mathew, pg.43 It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty, cheese sauce, and then french fries. While hamburger has become the most common meat on a horseshoe, the original meat was ham.

The top of fully grown dill is called krondill (English: Crown dill); this is used when cooking crayfish. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water. Then the entire dish is refrigerated for at least 24 hours before being served (with toasted bread and butter). Krondill also is used for cucumber pickles.

In New Mexican cuisine, milk toast is referred to as leche cocida, meaning cooked milk. Toasted bread is torn into chunks and placed in a bowl. Milk is cooked with a small amount of butter, salt and pepper and is poured over the bread. It is a meal associated with using up excess milk, perhaps from the days of milk man service.

Cheese on toast is made by placing sliced or grated cheese on toasted bread and melting it under a grill. It is popular in the United Kingdom, Australia and New Zealand, the Caribbean and in African countries. It is sometimes called Welsh rabbit, although that usually involves a sauce including other ingredients as well.Louis Saulnier, Le Répertoire de la Cuisine, translated by E. Brunet.

Toasted bread slices may contain Benzo[a]pyrene and high levels of acrylamide, a carcinogen generated during the browning process. High acrylamide levels can also be found in other heated carbohydrate-rich foods. The darker the surface colour of the toast, the higher its concentration of acrylamide. That is why, according to the recommendations made by the British Food Standards Agency, bread should be toasted to the lightest colour acceptable.

The expression milksop describes a person as weak and indecisive. Its connotation is similar to that of "milquetoast". The term supper derives from sop, and the expression toast of the town derives from the practices of dipping spiced toasted bread into liquid, and of honoring a dinner guest by referring to him or her by that term, which implies he or she adds spice to the dinner party.

Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. In Iranian cuisine, lamb shanks are usually broken before cooking to allow diners to suck out and eat the marrow when the dish is served. Similar practices are also common in Indian, Pakistani and Lebanese cuisine. Some Native Alaskans eat the bone marrow of caribou and moose.

The Peanut Butter and banana sandwich, or peanut butter, banana and bacon sandwich, sometimes referred to as an Elvis sandwich or simply the Elvis, consists of toasted bread slices with peanut butter, sliced or mashed banana, and occasionally bacon. Honey is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle. The recipe for the sandwich has been published in numerous cookbooks and newspaper stories.

Ogura toast consists of thickly-sliced, toasted bread topped with ogura jam, a common sweet spread or filling in Japan. The ogura spread is usually paired with butter or margarine. Occasionally, the ogura and butter may be served on the side, or another slice of toast placed on top to create an ogura sandwich. Another variant, an toast, uses anko, which means that the beans are fully puréed in to a paste.

Toast Skagen Toast Skagen is a Swedish starter and food dish. It consists of two pieces of toasted bread, mayonnaise, and many prawns. Sometimes crab or crabsticks are substituted for prawns. The name of the dish stems from Skagen in Denmark, but the dish is not very well known there and is mainly popular in Sweden, Mat a la Wretman Dagens Nyheter Retrieved 26 December 2019 where it was created by the Stockholm-based restaurateur and chef Tore Wretman.Sweden.

At a 2009 festival in Sydney, Australia, a group of eight people spent three hours creating a Mona Lisa replica from 3,604 cups of coffee. The mosaic effect in this case was created by adding amounts of milk, or sometimes none, to cups of black coffee. The final product, measuring 20 by 13 feet, was dubbed the "Mocha Lisa." Maurice "Toastman" Bennet, known for recreating masterpieces using toasted bread, parodied Mona Lisa in a toast mosaic.

Soft shell crabs are blue crabs which have recently molted their old exoskeleton and are still soft. The entire animal can be eaten, rather than having to shell the animal to reach the meat. The crab is typically tossed in flour to which some combination of salt, pepper and Old Bay Seasoning have been added, before being deep fried or sauteed in butter. It is then placed on toasted bread, typically dressed with mayonnaise, sliced tomato and lettuce.

A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. Alfajores are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierro's sweet.

It is also situated between 2 rivers: in the north, Tuy town proper's boundary is the Mataywanac/Salipit River, while in the south, the Tuy town proper's boundary is the Obispo River. Former PNP chief Raul Bacalzo was born in Tuy and is a graduate of Our Lady of Peace Academy's high school department. Tuy has been producing bakery products of its own, like the jacobina biscuits and biscocho toasted bread, among other bakery products, since the 1960s.

Sweets include: torta inglesa, hojaldres (puff pastry), rice with milk, torrija (fried toasted bread with wine, milk or honey), polvorónes (shortbread), almond cakes, chestnut stew with cinnamon, porridge sprinkled with cinnamon, and cortadillos (sweet cakes). A variety of desserts are made in the convents of the city, mainly by the nuns of Santa Clara. A common alcoholic beverage is Anise Los Hermanos, which is distilled and packaged in Carmona; it comes in three degrees of dryness: crisp, sweet and semi.

A common way of eating Vegemite is on toasted bread with a layer of butter or margarine. Only a small amount of Vegemite is required due to its strong flavour. A Vegemite sandwich may consist of two slices of buttered bread, Vegemite, and cheese, but other ingredients such as lettuce, avocado and tomato can be added as well. Vegemite can be used as a filling for pastries, such as the cheesymite scroll, or it may even be used in more exotic dishes.

Welsh rabbit or Welsh rarebit is a Welsh dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny. Though cheese on toast was popular in Wales, there is no good evidence that the dish originated in Welsh cuisine.

Crostini (meaning "little crusts" in Italian; singular crostino) are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or may be presented more simply with a brush of olive oil and herbs or a sauce. Along with bruschetta, crostini are thought to originate in medieval times when it was typical for peasants to eat their meals on slices of bread instead of using ceramics.Castagno, Dario & Rodi, Robert.

A few "Stool tombs" from this period have been discovered in hollow ditches, complete with grave goods. One of these graves contained one of the oldest examples of prepared food (legumes, toasted bread, hazelnuts and flaxseed), which was intended likely for provision in the afterlife journey and allow conclusions regarding their religious ideas which probably included ancestor worship. They cultivated einkorn, emmer and wheat, but only after the cutting down and incineration of nearby mixed oak forests by early settlements in need of new lands for crops.

A version of milk toast consisting of toasted buttermilk bread covered in white sauce with a dash of cinnamon. Milk toast is a breakfast dish consisting of toasted bread in warm milk, typically with sugar and butter."An Alphabet For Gourmets" by Mary Francis Kennedy Fisher, MacMillan Salt, pepper, paprika, cinnamon, cocoa, raisins and other ingredients may be added."A Stew or a story: an assortment of short works by M.F.K. Fisher" by Joan Reardon, Mary Frances Kennedy Fisher, Counterpoint Press, Originally in Bon Appetit, 1978.

In the northern regions and the Canary Islands there is a sweet variety known as morcilla dulce. Other varieties introduce breadcrumbs, pine nuts, and almonds, and vary the proportions of the other ingredients or flavourings, some of them considered delicacies. There are other similarly famous kinds being made at Asturias (slightly darker and smaller, used for bean and chickpea stews) and León (without rice, grilled & spread on toasted bread). Other less popular varieties may add cumin to the pudding mixture, but this is not a standard practice.

The traditional Romanian breakfast is milk, tea or coffee alongside (toasted) bread with butter or margarine and on top of it, honey or fruit jams or preserves. Sometimes the buttered bread is served savory instead of sweet, in which case the Romanians add cured meats, salami, or cheese. Another option is to spread on a slice of bread some liver pâté. In recent years, Romanians have also started to serve cereal with dried fruits and milk instead of the traditional breakfast, though that is not yet very widespread.

For every 1000ml water, 500g sugar is added and the concoction is again boiled, until thread point is achieved. Quince cheese is sold in squares or blocks, then cut into thin slices and spread over toasted bread or sandwiches, plain or with cheese, often served for breakfast or as a snack, with manchego, mató, or Picón cheese (Spain) or Queijo da Serra da Estrela, Serra da Estrela cheese de Azeitão Queijo de Azeit%C3%A3o or São Jorge S%C3%A3o Jorge cheese cheeses (Portugal). It is also often used to stuff pastries.

Pane carasau (, ; "toasted bread", from the past participle of Sardinian verb "to toast", referring to the crust) is a traditional flatbread from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time.

Hamburg steak has been known as "Frikadelle" in Germany since the 17th century. The "Hamburger Rundstück" was popular already in 1869, and is believed to be a precursor to the modern Hamburger. Cheeseburger (with onions and tomatoes) at Louis' Lunch, New Haven, Connecticut As versions of the meal have been served for over a century, its origin remains ambiguous. The popular book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it".

Scrambled eggs and milk tea are famous dishes in Capital Cafe. The scrambled eggs are well known because 3.6 Hokkaido milk and butter was added while cooking. There is also a dish called the "Principal's Toast", which is made with a toasted bread covered with cheese and black truffle. It is named because this kind of toast is tailor-made for the singer, Alan Tam, whose nickname is "Principal". It is often said that the scrambled eggs in Capital Cafe are comparable to those in another well-known “cha chaan teng”, Australia Dairy Company.

Verschleiertes Bauernmädchen served in a glass bowl Tilslørte bondepiker (known in Swedish as Änglamat, in Danish as Bondepige med slør, ; ) is a traditional Scandinavian dessert. The dessert is available in a number of different variations. It is typically served in transparent in glass glass or bowls . Example of a recipe: mashed apples (or other mashed fruits) are spread out at the bottom, followed by a layer of whipped cream, a layer of toasted bread- or rusk crumbs, followed by another layer of whipped cream and usually a thin layer of crumbs on top.

Contemporary preparations of acquacotta may use stale, fresh, or toasted bread, and can include additional ingredients such as vegetable broth, eggs, cheeses such as Parmigiano-Reggiano and pecorino Toscano, celery, garlic, basil, beans such as cannellini beans, cabbage, kale, lemon juice, salt, pepper, potatoes and others. Some versions may use edible mushrooms such as porcini, wild herbs, and leaf vegetables and greens such as arugula, endive, mint, chard, chicory, dandelion greens, watercress, valerian and others. As the greens boil down, they contribute to the broth's flavor. The dish may be topped with a poached egg.

Steak tartare is typically served with toasted bread and raw garlic cloves for rubbing on the bread. In Poland, steak tartare is known as "tatar" or "befsztyk tatarski" and is traditionally served as an appetizer with diced onions, pickled dills, pickled mushrooms, egg yolk, spices, and, optionally, yeast extract or coriander. A variant of steak tartare is also present in Danish smørrebrød, where it is served on rugbrød (rye bread) with assorted toppings. In Sweden, steak tartare, råbiff, is usually served with raw egg yolk, raw onions, diced pickled beetroot and capers.

These were known as hors d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in the normal composition of the feast". In the French publication Les plaisirs de la table, Edouard Nignon stated that hors d'oeuvres originated in Asia.

Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in fat. Rillettes are most commonly made with pork, but also made with other meats such as goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon. Rillettes are best served at room temperature spread thickly on toasted bread.

The company Grupo Bimbo was started in Mexico in 1945 by Lorenzo Servitje, José T. Mata, Jaime Sendra, Jaime Jorba and Alfonso Velasco. Over fifteen years, under the leadership of Daniel Servitje, current Chairman of the Board and CEO of the Group, it has established itself as a global bakery company, reporting an increase in sales of US$4.67 billion in 2004 to US$10.712 billion, in 2011. The first products launched into the market were cellophane-wrapped large and small white loaves of bread, rye bread and toasted bread. By late 1948, there were nine Bimbo products on the market.

Rice burger Patties are often served as sandwiches, typically in buns, making a type of sandwich called a "burger", or a hamburger if the patty is made from ground beef, or sometimes between slices of bread. An American patty melt is a ground beef patty topped with melted cheese (typically Swiss) served on toasted bread, typically rye. In Ireland, traditional chippers often serve sandwiches called spice burgers. The spice burger is made to a specific recipe developed in the early 1950s by pork butcher Maurice Walsh, and later manufactured and sold by Walsh Family Foods Limited and then Keystone Foods.

Lard was once widely used in the cuisines of Europe, China and the New World and still plays a significant role in British, Central European, Mexican and Chinese cuisines. In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips as well as many other uses. Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej. 1916 advertisement for lard produced by Swift & Company In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread.

Traditionally stracciatella alla romana used to be served at the start of Easter lunches. Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds ("stracciatelle") of cooked egg in the soup. In English: The resulting soup can be served in bowls containing a few thin slices of toasted bread, with additional parmesan grated on top. Stracciatella soup with spinach, see text According to Ada Boni, stracciatella alla romana used also to be scented with marjoram.

Shrimp tostada A Oaxacan tlayuda A shrimp tostada, as served by a taco truck in Oakland, California, in the United States The tostada avoids waste when tortillas are not fresh enough to be made into tacos, but fresh enough to be eaten, just like stale bread can be eaten as toast. The tortilla is fried in boiling oil until it becomes golden, rigid and crunchy, rather like a slice of toasted bread. Commercial tostadas—similar in taste and consistency to tortilla chips—are also widely available nowadays. A tostada is served as a companion to various Mexican food, mostly seafood and stews, such as menudo, birria, and pozole.

A related dish popular in Palestine and Jordan is laban ma' hummus ("yogurt and chickpeas"), which uses yogurt in the place of tahini and butter in the place of olive oil and is topped with pieces of toasted bread. Hummus is a common part of everyday meals in Israel. It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Jewish immigrants arriving from Europe in the late 19th and early 20th century adopted much of the local Palestinian cuisine, including hummus, though it traditionally has been part of the cuisine of the Mizrahi Jews who lived in Arabic-speaking lands.

Newton commented that: > Our breakfast is composed of dried fruits, whether raisins, figs, or plums, > with toasted bread or biscuits, and weak tea, always made of distilled > water, with a moderation portion of milk in it... When butter is added to > the toast, it is in a very small quantity. The dinner consists of potatoes, > with some other vegetables, according as they happen to be in season, > macaroni, a tart, or a pudding, with as few eggs in it as possible: to this > is sometimes added a dessert.Newton, John Frank. (1821). The Return to > Nature: Or, A Defence of the Vegetable Regimen. London. pp. 113-114 Newton met Percy Bysshe Shelley during 1812-1813 and influenced his views on vegetarianism.Clark, David Lee. (1939).

Mr. Murton is a therapy patient who had a failed business in the past and a divorced wife. He is distressed over alleged break-ins into his house with the culprit supposedly leaving behind pieces of toasted bread as a taunt or warning. With each scenario, Mr. Murton progressively finds out that the culprit of the disarranged house are sentient slices of a specific bread, and at the end, throws the bread out in the trash and escapes custody from the therapy building. After a slice of bread that escaped the garbage truck causes an explosion at a gas station, another slice of bread confronts Mr. Murton while he is driving away from the scene with the intent of eliminating the bread.

In the UK and Australia, the term sandwich is more narrowly defined than in the US: it refers usually to an item which uses sliced bread from a loaf. An item with similar fillings, but using an entire bread roll cut horizontally in half, is generally referred to as a roll, or with certain hot fillings, a burger. However, hot sliced (not ground) beef between two slices of toasted bread is referred to as a steak sandwich: it is the sliced loaf bread that distinguishes the steak sandwich from a burger. The verb to sandwich has the meaning "to position anything between two other things of a different character, or to place different elements alternately,"The Oxford English Dictionary and the noun sandwich has related meanings derived from this more general definition.

Mozzarella and Monterey Jack cheese Texas toasts Texas toast is a toasted bread with butter, and often garlic, that is often made from a type of packaged bread that has been sliced at double the average thickness of most sliced breads. The Texas toast loaf itself is often more squarish compared to most sliced breads which have a more curved side and top. While Texas toast bread can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness could improve the product, such as French toast. In addition, the often increased thickness of the slices of Texas toast lets it retain moisture and softness better than regular sliced bread.

Kryten fires back, airing similar attack ads calling into account Rimmer having killed himself, twice. After some debates, the election is tied; to put the odds in their favour, Kryten and a begrudging Lister travel to the garbage hold where Talkie Toaster has been residing for the last 25 years. After agreeing to Talkie's demands to be put in the sleeping quarters and Lister eating a specified amount of toasted bread products each morning, they win his vote, which puts them over the edge, and Kryten wins the election for machine president. By next morning the crew are enjoying themselves, except for Rimmer, who Cat locked in the garbage hold alongside Talkie (who Lister has refused to take out of the garbage hold, despite getting his vote) until next week, as payback for blackmailing him to be his running mate.

Although commercial production of this non-alcoholic style has grown in recent years, the main provider is still famed casse-croute restaurant Paul Patates in Montreal - using a recipe dating from 1896. Notwithstanding its relative obscurity, spruce beer is an authentic Canadian style of beer, as well as one of the oldest forms of beer in North America. In addition to its unique main ingredient of spruce tips, epinette is also distinguished from other styles of beer from its use of a top-fermented yeast with no malt whatsoever, the addition of toasted bread as well as roasted grain in stages during the brewing process, for its short, in-barrel fermentation period of 24 hours, and for the use of maple syrup, brown sugar, molasses or birch syrup as flavouring agents. Epinette is also typically unhopped.

Kitab Wasf also describes a "Byzantine murri", but it is made with toasted bread instead of spoiled bread and includes caramelized honey. The authors of some Arabic lexicographical wrote that murri may be a word of foreign origin, and based on this some modern scholars have speculated that the word could be derived from the Greek halmyris ('a salty thing' and source for the Latin word for brine, salmuria) and related to the Ancient Roman condiment garum (or garos in Greek). Although murri is not made with fish, the Arabic translation of Artemidorus' Oneirocritica uses garos for murri. While calling this "a translator's 'bright idea'", Charles Perry, an expert in medieval Arab cuisine, notes that both condiments do share the traits of being fermented, salty liquid seasonings, but it is unknown whether the technique or culinary use of a fermented sauce is of Greek origin.

Details magazine included the brew on their "Best Weird Brews of Summer" list in 2013; and Gayot Guides lists it among its top ten weird beers, profiling it as "reminiscent of a Belgian saison, with a hazy orangish hue and flavors of bready malt, spicy peppercorn, tropical mango, passion fruit and pineapple". Paste magazine listed it as "really weird" along with beers including pickle, meteorite dust, and scorpion. The Massachusetts Daily Collegian reviewed it at length, noting it "meld[s] odors of smoke, olives and nebulously Belgian-influenced yeast... funky aromatic notes... initial citrusy sourness is balanced out by the fullness of toasted bread laced with a tangy sweetness... a simultaneously sour and sweet flavor complexion... traces of some distinctly Belgian elements... more closely aligned with saison and farmhouse ale styles". Daniel Tapper from the UK daily The Guardian reviewed five wild beers and called Beard Beer "the weirdest beer I've ever tried" and described it as containing notes of banana, passionfruit and pineapple.

According to Lauren Oyler from Broadly, "in certain demographics—young, urban, upwardly mobile, on Instagram—avocado on toast has surpassed the grilled cheese as the go-to easy-and-filling bread- based lunch, moving far beyond the curious-minded trend pieces it inspired in 2014 and 2015 to become a regular feature in the bourgeoisie's diet." In Australia in late 2016, avocado smashed on toast became a political flashpoint, after columnist Bernard Salt in The Australian wrote in a satirical article that he had seen "young people order smashed avocado with crumbled feta on five-grain toasted bread at $22 a pop and more", arguing that they should be saving to buy a house instead. Millennials countered that they felt "a sense of futility" in saving for a house with the high cost of housing in Australia, and that figures showed that even if they gave up avocado toast, it would still take about a decade to save for a home deposit. Furthermore, cafes were said to have become the primary space for millennials to catch up with their friends.

Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto (broeto in Lingua veneta, Brudèt ad pès in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, u' Bredette in Termolese, lu vrudàtte in Vastese dialect) is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, Marche, Abruzzo and Molise). It consists of several types of fish stewed with spices, vegetables and red or white wine, or even vinegar and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.